Pesto Dinner Rolls
219kcal
Ingredients
The Sourdough Starter Levain (Night Before)
- 7 g Sourdough starter culture
- 35 g Water
- 35 g Bread flour
The Fluffy Tangzhong Paste (Night Before)
- 20 g Flour
- 120 g Milk
The Savory Main Dough
- All of the cooled Tangzhong paste From the stage above
- 360 g Bread flour
- 180 g Milk
- 70 g Active sourdough starter levain
- 1 Large egg
- 30 g Sugar
- 70 g Pesto
- 6 g Salt
- 0.5 g Dry yeast Optional: include strictly to accelerate the rise and reduce natural sourdough sourness
The Glossy Bakery Finish
- 1 tsp Pesto
- 2 tbsp Olive oil
- 1/2 cup Grated Parmesan cheese
Equipment
- Stand Mixer Fitted with the dough hook attachment
- 1 Baking Pan 9×14 inches
- Small Saucepan For the Tangzhong paste
- Plastic Wrap or clean kitchen towel
Method
Day 1 – Starter Activation & Tangzhong Build
- 10:00 PM: In a small glass jar, dissolve your 7g of starter culture into 35g of water. Whisk in 35g of bread flour until smooth. Cover loosely and let it ferment at room temperature 74–78°F (23–26°C) for 8 to 10 hours until it at least doubles or triples in volume.
- Make the Tangzhong: In a small saucepan, whisk together 20g of flour and 120g of milk until perfectly smooth. Place over low heat and cook, stirring continuously, until it thickens into a nice, pudding-like consistency. Transfer the paste to a bowl, press a layer of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely on your counter overnight.
Day 2 – Intensive Mixing, Bulk Proof, and Cold Retard
- 8:00 AM: In the bowl of your stand mixer, add the 180g of milk, 1 large egg, 30g of sugar, 70g of active starter, 70g of pesto, 6g of salt, 360g of bread flour, all of your cooled Tangzhong paste, and the optional 0.5g of dry yeast (if using).
- Mix on low speed for 2 to 3 minutes (or on a KitchenAid mixer on speed 3 for 3 to 4 minutes) until a shaggy dough builds.
- Increase the mixer speed to medium-high and knead continuously for 10 more minutes until the dough gathers together smoothly, clears the sides of the bowl, and passes a clear windowpane test.
- Cover the bowl and let the dough proof for 3 to 4 hours at a warm 76–80°F (24–28°C). Perform 2 separate rounds of structural stretch-and-folds during this window; the dough will become noticeably smooth and slightly puffy.
- 12:00 PM: Transfer the covered dough container directly into the refrigerator for a cold fermentation retard lasting 6 to 9 hours to firm up for shaping.
- 9:00 PM: Remove the cold dough from the fridge. Using a bench scraper and kitchen scale, divide the dough mass cleanly into 12 equal pieces weighing roughly 60 to 65 grams each.
- Pinch all the outer edges of a dough piece tightly down into its bottom center, then roll it firmly against the counter under a cupped hand to form a tight, smooth round ball.
- Arrange the 12 shaped rolls neatly into a greased 9×14 inch baking pan. Cover loosely and let them proof on your counter overnight for 8 to 10 hours at 70–72°F (20–21°C) until they double in volume.
Day 3 – Golden Baking & Pesto Spread Finish
- 7:00 AM: Preheat your oven to 375°F (190°C).
- Slide the puffed pan of rolls into the hot oven and bake for 25 to 27 minutes until the tops turn a beautiful, deep golden brown.
- The Savory Glaze: While the rolls bake, mix 1 teaspoon of pesto with 2 tablespoons of olive oil in a small cup until unified.
- Remove the hot rolls from the oven. Using a pastry brush, immediately spread your savory pesto glaze generously across the piping hot top crusts, then garnish each roll with a heavy handful of shredded Parmesan cheese. Serve fresh and warm!
Nutrition
Calories219kcalCarbohydrates30gProtein7gFat8gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.002gCholesterol22mgSodium182mgPotassium91mgFiber1gSugar4gVitamin A224IUVitamin C0.1mgCalcium88mgIron1mg
Notes
- The Magic Texture Behind Tangzhong: Cooking a fraction of the flour and milk into a gelatinized pudding paste completely transforms the chemistry of standard dinner rolls. The heat expands the starch molecules, allowing them to trap and lock in twice as much moisture as raw flour. This creates a beautifully soft, airy structure that preserves freshness and keeps your rolls from drying out on the counter.
- Pro Tip for Easier Gluten Development: Because pesto contains a significant amount of heavy fat and oil, it can occasionally slow down your initial gluten mapping if added right away. For an easier mixing process, you can hold back the 70g of pesto until the dough has already kneaded for 4 to 5 minutes and gained early structural strength, then pour it in to tighten the gluten network smoothly.
- The Sourdough Acidity Guardrail: Sourdough starches that ferment over extended periods can develop a distinctly sour flavor note. If you prefer your savory dinner rolls to highlight a rich, buttery herbal profile rather than a sharp tang, adding that optional 0.5 grams of dry instant yeast acts as a rapid gas engine—reducing the natural proofing time just enough to keep the crumb perfectly mild and sweet.
- Handling Highly Hydrated Savory Dough: Do not get nervous if the dough mass feels exceptionally soft and slightly sticky during step 4. High hydration, paired with the natural oils inside the pesto spread, requires an intensive and steady mechanical knead. Trust your stand mixer and keep it running on medium-high for the full 10 minutes—the wheat proteins will slowly bind together and cleanly clear the walls of the bowl.